Dairy Product Consumption Effects on Increasing Salivary pH, Flow, and Calcium Ion
Journal Title: IOSR Journal of Dental and Medical Sciences (IOSR-JDMS) - Year 2019, Vol 18, Issue 1
Abstract
Dairy product is processed milk products using technology that has additional nutrition tambahan (Stanton et al, 2013), which are milk, and other processed products like cheese and yoghurt (Ferrazano et al, 2007). Dairy products is rich in important micronutrients for the body like calcium, phosphor, magnesium, zinc, potassium, vitamin D, vitamin B12, protein, essential and non-essential fat. The objective of this study is to understand dairy product effectivity towards increase in calcium ion, pH, and salivary glow before and after three and sever days on dairy product consumption. This is an experimental study with pre and post test group design with 75 respondents classified into three groups which are milk, cheese, yoghurt, each has 25 correspondents. The study result shows that consumption of cheese, milk and yoghurt increases salivary pH, flow, and calcium ion concentration saliva (p<0.01). The biggest average difference on pH is found on respondents consuming yoghurt before and after three days consuming around 0,20±0,12. Biggest average difference on salivary flow is respondents consuming yoghurt on the third and seventh day after consuming 0,65±0,69. The biggest average difference calcium ion is respondents consuming cheese in the third and seventh day 0,84±1,11. Yoghurt effectively increases salivary pH and flow, while cheese increases salivary calcium ion concentration.
Authors and Affiliations
Rika Mayasari Alamsyah drg. M. Kes, Siska Ella Natassa drg
Keywords
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- EP ID EP446198
- DOI 10.9790/0853-1801166063.
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